This bright yet cozy supper is perfect for the late-summer, early-fall season.
Cider-Dijon Pork Chops with Roasted Apples
Makes 4 servings
Ingredients
- 2 Pink Lady apples, cored and sliced ½ inch thick
- 2 cups rainbow carrots, peeled, quartered, and cut in 2-inch pieces
- 3 tablespoons olive oil, divided
- 3⅛ teaspoons kosher salt, divided
- 1½ teaspoons ground black pepper
- 4 (1½-inch-thick) boneless pork loin chops
- 1 cup apple cider
- 1½ tablespoons Dijon mustard
- 2 tablespoons cold unsalted butter, cubed
- 1 tablespoon Worcestershire sauce
- Garnish: fresh thyme sprigs
Instructions
- Preheat the oven to 450°. Line a large rimmed baking sheet with foil.
- On prepared pan, toss together apples, carrots, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Arrange apples and carrots in a single layer on pan.
- Bake until tender and browned slightly, 35 to 45 minutes, turning halfway through baking. Let cool slightly on pan. Reduce oven temperature to 400°.
- Pat pork chops dry with a paper towel. Brush pork chops evenly with remaining 1 tablespoon oil and sprinkle each side with ¼ teaspoon salt and ⅛ teaspoon pepper.
- Heat a 12-inch stainless-steel skillet over medium heat. Add pork chops, two at a time, and cook until browned, 4 to 5 minutes on each side. Remove from skillet and transfer to a foil-lined baking sheet.
- Bake until an instant-read thermometer inserted in thickest part of pork chop registers 160°, 10 to 15 minutes. Remove from oven and cover with foil. Let rest for 10 minutes.
- In same skillet, combine cider, mustard, and remaining ⅛ teaspoon salt; cook over medium heat, scraping browned bits from bottom of skillet with a wooden spoon, until cider is reduced by half, about 8 to 10 minutes. Reduce heat to low and whisk in butter and Worcestershire.
- Place carrots and apples on a serving dish. Arrange pork chops on top and drizzle with sauce. Garnish with thyme, if desired.
